{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,9,13]],"date-time":"2025-09-13T15:43:17Z","timestamp":1757778197214},"publisher-location":"Cham","reference-count":36,"publisher":"Springer International Publishing","isbn-type":[{"type":"print","value":"9783319328850"},{"type":"electronic","value":"9783319328867"}],"license":[{"start":{"date-parts":[[2017,1,1]],"date-time":"2017-01-01T00:00:00Z","timestamp":1483228800000},"content-version":"unspecified","delay-in-days":0,"URL":"http:\/\/www.springer.com\/tdm"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":[],"published-print":{"date-parts":[[2017]]},"DOI":"10.1007\/978-3-319-32886-7_31","type":"book-chapter","created":{"date-parts":[[2017,8,25]],"date-time":"2017-08-25T18:34:23Z","timestamp":1503686063000},"page":"2115-2133","source":"Crossref","is-referenced-by-count":2,"title":["Effect of Pulsed Electric Fields on Food Constituents"],"prefix":"10.1007","author":[{"given":"Eldevan S.","family":"Silva","sequence":"first","affiliation":[]},{"given":"Shahin","family":"Roohinejad","sequence":"additional","affiliation":[]},{"given":"Mohamed","family":"Koubaa","sequence":"additional","affiliation":[]},{"given":"Francisco J.","family":"Barba","sequence":"additional","affiliation":[]},{"given":"Anet Re\u017eek","family":"Jambrak","sequence":"additional","affiliation":[]},{"given":"Tomislava","family":"Vuku\u0161i\u0107","sequence":"additional","affiliation":[]},{"given":"Mauro D.","family":"Santos","sequence":"additional","affiliation":[]},{"given":"Rui P.","family":"Queir\u00f3s","sequence":"additional","affiliation":[]},{"given":"Jorge A.","family":"Saraiva","sequence":"additional","affiliation":[]}],"member":"297","published-online":{"date-parts":[[2017,8,26]]},"reference":[{"key":"31_CR1","doi-asserted-by":"crossref","first-page":"41","DOI":"10.1016\/j.jfoodeng.2006.12.011","volume":"83","author":"SF Aguilar-Rosas","year":"2007","unstructured":"Aguilar-Rosas SF, Ballinas-Casarrubias ML, Nevarez-Moorillon GV, Martin-Belloso O, Ortega-Rivas E (2007) Thermal and pulsed electric fields pasteurization of apple juice: effects on physicochemical properties and flavour compounds. J Food Eng 83:41\u201346","journal-title":"J Food Eng"},{"issue":"4","key":"31_CR2","doi-asserted-by":"crossref","first-page":"773","DOI":"10.1016\/j.foodres.2015.09.015","volume":"77","author":"FJ Barba","year":"2015","unstructured":"Barba FJ, Parniakov O, Pereira SA, Wiktor A, Grimi N, Boussetta N, Saraiva JA, Raso J, Martin-Belloso O, Witrowa-Rajchert D, Lebovka N, Vorobiev E (2015) Current applications and new opportunities for the use of pulsed electric fields in food science and industry. Food Res Int 77(4):773\u2013798","journal-title":"Food Res Int"},{"key":"31_CR3","doi-asserted-by":"crossref","first-page":"113","DOI":"10.1017\/S0022029901005258","volume":"69","author":"S Bendicho","year":"2002","unstructured":"Bendicho S, Espachs A, Ar\u00e1ntegui J, Mart\u00edn O (2002) Effect of high intensity pulsed electric fields and heat treatments on vitamins of milk. J Dairy Res 69:113\u2013123","journal-title":"J Dairy Res"},{"key":"31_CR4","doi-asserted-by":"crossref","first-page":"85","DOI":"10.1016\/j.ifset.2012.10.008","volume":"17","author":"X Bi","year":"2013","unstructured":"Bi X, Liu F, Rao L, Li J, Liu B, Liao X, Wu J (2013) Effects of electric field strength and pulse rise time on physicochemical and sensory properties of apple juice by pulsed electric field. Innovative Food Sci Emerg Technol 17:85\u201392","journal-title":"Innovative Food Sci Emerg Technol"},{"key":"31_CR5","doi-asserted-by":"crossref","first-page":"187","DOI":"10.1016\/j.ifset.2015.12.016","volume":"33","author":"JM Carbonell-Capella","year":"2016","unstructured":"Carbonell-Capella JM, Parniakov O, Barba FJ, Grimi N, Bals O, Lebovka N, Vorobiev E (2016) \u201cIce\u201d juice from apples obtained by pressing at subzero temperatures of apples pretreated by pulsed electric fields. Innovative Food Sci Emerg Technol 33:187\u2013194","journal-title":"Innovative Food Sci Emerg Technol"},{"key":"31_CR6","doi-asserted-by":"crossref","first-page":"49","DOI":"10.1016\/j.ifset.2005.07.001","volume":"7","author":"Z Cserhalmi","year":"2006","unstructured":"Cserhalmi Z, Sass-Kiss A, Toth-Markus M, Lechner N (2006) Study of pulsed electric field treated citrus juices. Innovative Food Sci Emerg Technol 7:49\u201354","journal-title":"Innovative Food Sci Emerg Technol"},{"key":"31_CR7","doi-asserted-by":"crossref","first-page":"201","DOI":"10.1016\/j.foodchem.2006.04.048","volume":"102","author":"P Elez-Mart\u00ednez","year":"2007","unstructured":"Elez-Mart\u00ednez P, Mart\u00edn-Belloso O (2007) Effects of high intensity pulsed electric field processing conditions on vitamin C and antioxidant capacity of orange juice and gazpacho, a cold vegetable soup. Food Chem 102:201\u2013209","journal-title":"Food Chem"},{"key":"31_CR8","first-page":"165","volume":"13","author":"J Eonseon","year":"2003","unstructured":"Eonseon J, Polle JW, Lee HK, Hyun SM, Chang MJ (2003) Xanthophylls in microalgae: from biosynthesis to biotechnological mass production and application. Microb Biotechnol 13:165\u2013174","journal-title":"Microb Biotechnol"},{"key":"31_CR9","doi-asserted-by":"crossref","first-page":"473","DOI":"10.1016\/j.foodcont.2005.12.004","volume":"18","author":"T Garde-Cerd\u00e1n","year":"2007","unstructured":"Garde-Cerd\u00e1n T, Arias-Gil M, Marsell\u00e9s-Fontanet AR, Anc\u00edn-Azpilicueta C, Mart\u00edn-Belloso O (2007) Effects of thermal and non-thermal processing treatments on fatty acids and free amino acids of grape juice. Food Control 18:473\u2013479","journal-title":"Food Control"},{"key":"31_CR10","doi-asserted-by":"crossref","first-page":"6835","DOI":"10.1021\/acs.jafc.5b01994","volume":"63","author":"M Koubaa","year":"2015","unstructured":"Koubaa M, Rosell\u00f3-Soto E, \u0160ic \u017dlabur J, Re\u017eek Jambrak A, Brn\u010di\u0107 M, Grimi N, Boussetta N, Barba FJ (2015) Current and new insights in the sustainable and green recovery of nutritionally valuable compounds from Stevia rebaudiana Bertoni. J Agric Food Chem 63:6835\u20136846","journal-title":"J Agric Food Chem"},{"key":"31_CR11","doi-asserted-by":"crossref","first-page":"841","DOI":"10.1007\/s00217-011-1580-z","volume":"233","author":"YY Liu","year":"2011","unstructured":"Liu YY, Zeng XA, Deng Z, Yu SJ, Yamasaki S (2011) Effect of pulsed electric field on the secondary structure and thermal properties of soy protein isolate. Eur Food Res Technol 233:841\u2013850","journal-title":"Eur Food Res Technol"},{"key":"31_CR12","doi-asserted-by":"crossref","first-page":"3338","DOI":"10.1021\/jf0260444","volume":"51","author":"S Min","year":"2003","unstructured":"Min S, Jin ZT, Zhang QH (2003) Commercial scale pulsed electric field processing of tomato juice. J Agric Food Chem 51:3338\u20133344","journal-title":"J Agric Food Chem"},{"key":"31_CR13","doi-asserted-by":"crossref","first-page":"1975","DOI":"10.1016\/j.foodcont.2011.05.015","volume":"22","author":"M Morales-de la Pena","year":"2011","unstructured":"Morales-de la Pena M, Salvia-Trujillo L, Rojas-Grau MA, Martin-Belloso O (2011a) Impact of high intensity pulsed electric fields or heat treatments on the fatty acid and mineral profiles of a fruit juice-soymilk beverage during storage. Food Control 22:1975\u20131983","journal-title":"Food Control"},{"key":"31_CR14","doi-asserted-by":"crossref","first-page":"982","DOI":"10.1016\/j.foodchem.2011.05.058","volume":"129","author":"M Morales-de La Pena","year":"2011","unstructured":"Morales-de La Pena M, Salvia-Trujillo L, Rojas-Grau MA, Martin-Belloso O (2011b) Changes on phenolic and carotenoid composition of high intensity pulsed electric field and thermally treated fruit juice-soymilk beverages during refrigerated storage. Food Chem 129:982\u2013990","journal-title":"Food Chem"},{"key":"31_CR15","doi-asserted-by":"crossref","first-page":"210","DOI":"10.1016\/j.jfoodeng.2008.04.019","volume":"89","author":"I Odriozola-Serrano","year":"2008","unstructured":"Odriozola-Serrano I, Soliva-Fortuny R, Gimeno-A\u00f1\u00f3 V, Mart\u00edn-Belloso O (2008a) Modeling changes in health-related compounds of tomato juice treated by high-intensity pulsed electric fields. J Food Eng 89:210\u2013216","journal-title":"J Food Eng"},{"key":"31_CR16","doi-asserted-by":"crossref","first-page":"272","DOI":"10.1016\/j.ifset.2007.07.009","volume":"9","author":"I Odriozola-Serrano","year":"2008","unstructured":"Odriozola-Serrano I, Soliva-Fortuny R, Mart\u00edn-Belloso O (2008b) Changes of health-related compounds throughout cold storage of tomato juice stabilized by thermal or high intensity pulsed electric field treatments. Innovative Food Sci Emerg Technol 9:272\u2013279","journal-title":"Innovative Food Sci Emerg Technol"},{"key":"31_CR17","doi-asserted-by":"crossref","first-page":"258","DOI":"10.1016\/j.foodchem.2008.05.087","volume":"112","author":"I Odriozola-Serrano","year":"2009","unstructured":"Odriozola-Serrano I, Soliva-Fortuny R, Hernandez-Jover T, Martin-Belloso O (2009) Carotenoid and phenolic profile of tomato juices processed by high intensity pulsed electric fields compared with conventional thermal treatments. Food Chem 112:258\u2013266","journal-title":"Food Chem"},{"key":"31_CR18","doi-asserted-by":"crossref","first-page":"51","DOI":"10.1016\/j.jfca.2013.07.002","volume":"32","author":"I Odriozola-Serrano","year":"2013","unstructured":"Odriozola-Serrano I, Garde-Cerdan T, Soliva-Fortuny R, Martin-Belloso O (2013) Differences in free amino acid profile of non-thermally treated tomato and strawberry juices. J Food Compos Anal 32:51\u201358","journal-title":"J Food Compos Anal"},{"key":"31_CR19","doi-asserted-by":"crossref","first-page":"1312","DOI":"10.1016\/j.foodchem.2009.01.049","volume":"115","author":"G Oms-Oliu","year":"2009","unstructured":"Oms-Oliu G, Odriozola-Serrano I, Soliva-Fortuny R, Mart\u00edn-Belloso O (2009) Effects of high-intensity pulsed electric field processing conditions on lycopene, vitamin C and antioxidant capacity of watermelon juice. Food Chem 115:1312\u20131319","journal-title":"Food Chem"},{"key":"31_CR20","doi-asserted-by":"crossref","first-page":"1304","DOI":"10.1016\/S0021-9258(18)54075-8","volume":"268","author":"KL Retsky","year":"1993","unstructured":"Retsky KL, Freeman MW, Frei B (1993) Ascorbic acid oxidation product(s) protect human low density lipoprotein against atherogenic modification. Anti- rather than prooxidant activity of vitamin C in the presence of transition metal ions. J Biol Chem 268:1304\u20131309","journal-title":"J Biol Chem"},{"key":"31_CR21","doi-asserted-by":"crossref","first-page":"1550","DOI":"10.1016\/j.foodchem.2007.02.034","volume":"104","author":"A Rivas","year":"2007","unstructured":"Rivas A, Rodrigo D, Company B, Sampedro F, Rodrigo M (2007) Effects of pulsed electric fields on water-soluble vitamins and ACE inhibitory peptides added to a mixed orange juice and milk beverage. Food Chem 104:1550\u20131559","journal-title":"Food Chem"},{"key":"31_CR22","doi-asserted-by":"crossref","first-page":"2120","DOI":"10.1111\/ijfs.12510","volume":"49","author":"S Roohinejad","year":"2014","unstructured":"Roohinejad S, Everett DW, Oey I (2014) Effect of pulsed electric field processing on carotenoid extractability of carrot pur\u00e9e. Int J Food Sci Technol 49:2120\u20132127","journal-title":"Int J Food Sci Technol"},{"key":"31_CR23","doi-asserted-by":"crossref","first-page":"995","DOI":"10.1016\/j.foodchem.2009.03.063","volume":"116","author":"N Ruenroengklin","year":"2009","unstructured":"Ruenroengklin N, Yang B, Lin H, Chen F, Jiang Y (2009) Degradation of anthocyanin from litchi fruit pericarp by H2O2 and hydroxyl radical. Food Chem 116:995\u2013998","journal-title":"Food Chem"},{"key":"31_CR24","doi-asserted-by":"crossref","first-page":"4403","DOI":"10.1021\/jf048839b","volume":"53","author":"C S\u00e1nchez-Moreno","year":"2005","unstructured":"S\u00e1nchez-Moreno C, Plaza L, Elez-Mart\u00ednez P, De Ancos B, Mart\u00edn-Belloso O, Cano MP (2005) Impact of high pressure and pulsed electric fields on bioactive compounds and antioxidant activity of orange juice in comparison with traditional thermal processing. J Agric Food Chem 53:4403\u20134409","journal-title":"J Agric Food Chem"},{"key":"31_CR36","doi-asserted-by":"crossref","unstructured":"Sitzmann V (1995) High voltage pulse techniques for food preservation. GW. Gould. New methods for food preservation. London, UK. Blackie Academic and Professional 236\u2013252","DOI":"10.1007\/978-1-4615-2105-1_11"},{"key":"31_CR25","doi-asserted-by":"crossref","first-page":"9519","DOI":"10.1021\/jf051171w","volume":"53","author":"F Torregrosa","year":"2005","unstructured":"Torregrosa F, Cortes C, Esteve MJ, Frigola A (2005) Effect of high-intensity pulsed electric fields processing and conventional heat treatment on orange-carrot juice carotenoids. J Agric Food Chem 53:9519\u20139525","journal-title":"J Agric Food Chem"},{"key":"31_CR26","doi-asserted-by":"crossref","first-page":"9667","DOI":"10.1021\/jf302791k","volume":"60","author":"A Vallverdu-Queralt","year":"2012","unstructured":"Vallverdu-Queralt A, Odriozola-Serrano I, Oms-Oliu G, Lamuela-Raventos RM, Elez-Martinez P, Martin-Belloso O (2012) Changes in the polyphenol profile of tomato juices processed by pulsed electric fields. J Agric Food Chem 60:9667\u20139672","journal-title":"J Agric Food Chem"},{"key":"31_CR27","doi-asserted-by":"crossref","first-page":"3131","DOI":"10.1016\/j.foodchem.2013.05.150","volume":"141","author":"A Vallverdu-Queralt","year":"2013","unstructured":"Vallverdu-Queralt A, Odriozola-Serrano I, Oms-Oliu G, Lamuela-Raventos RM, Elez-Martinez P, Martin-Belloso O (2013) Impact of high-intensity pulsed electric fields on carotenoids profile of tomato juice made of moderate-intensity pulsed electric field-treated tomatoes. Food Chem 141:3131\u20133138","journal-title":"Food Chem"},{"key":"31_CR28","doi-asserted-by":"crossref","first-page":"331","DOI":"10.1016\/0891-5849(95)02047-0","volume":"20","author":"SABE Acker Van","year":"1996","unstructured":"Van Acker SABE, Van Den Berg D-J, Tromp MNJL, Griffioen DH, Van Bennekom WP, Van Der Vijgh WJF, Bast A (1996) Structural aspects of antioxidant activity of flavonoids. Free Radic Biol Med 20:331\u2013342","journal-title":"Free Radic Biol Med"},{"key":"31_CR29","doi-asserted-by":"crossref","first-page":"669","DOI":"10.1016\/j.foodchem.2007.06.030","volume":"106","author":"Y Zhang","year":"2008","unstructured":"Zhang Y, Hu XS, Chen F, Wu JH, Liao XJ, Wang ZF (2008) Stability and colour characteristics of PEF-treated cyanidin-3-glucoside during storage. Food Chem 106:669\u2013676","journal-title":"Food Chem"},{"key":"31_CR30","doi-asserted-by":"crossref","first-page":"1233","DOI":"10.1016\/j.lwt.2010.11.016","volume":"44","author":"S Zhang","year":"2011","unstructured":"Zhang S, Yang R, Zhao W, Liang Q, Zhang Z (2011) The first ESR observation of radical species generated under pulsed electric fields processing. LWT- Food Sci Technol 44:1233\u20131235","journal-title":"LWT- Food Sci Technol"},{"key":"31_CR31","doi-asserted-by":"crossref","first-page":"24159","DOI":"10.3390\/ijms161024159","volume":"16","author":"Z-H Zhang","year":"2015","unstructured":"Zhang Z-H, Zeng X-A, Brennan CS, Brennan M, Han Z, Xiong X-Y (2015) Effects of pulsed electric fields (PEF) on vitamin C and its antioxidant properties. Int J Mol Sci 16:24159","journal-title":"Int J Mol Sci"},{"key":"31_CR32","doi-asserted-by":"crossref","first-page":"312","DOI":"10.1111\/j.1365-2621.2008.01714.x","volume":"44","author":"W Zhao","year":"2009","unstructured":"Zhao W, Yang R, Wang M, Lu R (2009) Effects of pulsed electric fields on bioactive components, colour and flavour of green tea infusions. Int J Food Sci Technol 44:312\u2013321","journal-title":"Int J Food Sci Technol"},{"key":"31_CR33","doi-asserted-by":"crossref","first-page":"1463","DOI":"10.1016\/j.foodres.2011.03.022","volume":"44","author":"W Zhao","year":"2011","unstructured":"Zhao W, Yang R, Shi X, Pan K, Zhang S, Zhang W, Hua X (2011) Oxidation of oleic acid under pulsed electric field processing. Food Res Int 44:1463\u20131467","journal-title":"Food Res Int"},{"key":"31_CR34","doi-asserted-by":"crossref","first-page":"25","DOI":"10.1002\/ejlt.200600202","volume":"109","author":"A Zulueta","year":"2007","unstructured":"Zulueta A, Esteve MJ, Frasquet I, Fr\u00edgola A (2007) Fatty acid profile changes during orange juice-milk beverage processing by high-pulsed electric field. Eur J Lipid Sci Technol 109:25\u201331","journal-title":"Eur J Lipid Sci Technol"},{"key":"31_CR35","doi-asserted-by":"crossref","first-page":"525","DOI":"10.1007\/s00217-010-1304-9","volume":"231","author":"A Zulueta","year":"2010","unstructured":"Zulueta A, Barba FJ, Esteve MJ, Fr\u00edgola A (2010) Effects on the carotenoid pattern and vitamin A of a pulsed electric field-treated orange juice-milk beverage and behavior during storage. Eur Food Res Technol 231:525\u2013534","journal-title":"Eur Food Res Technol"}],"container-title":["Handbook of Electroporation"],"original-title":[],"language":"en","link":[{"URL":"http:\/\/link.springer.com\/content\/pdf\/10.1007\/978-3-319-32886-7_31","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2022,8,1]],"date-time":"2022-08-01T20:06:23Z","timestamp":1659384383000},"score":1,"resource":{"primary":{"URL":"http:\/\/link.springer.com\/10.1007\/978-3-319-32886-7_31"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2017]]},"ISBN":["9783319328850","9783319328867"],"references-count":36,"URL":"https:\/\/doi.org\/10.1007\/978-3-319-32886-7_31","relation":{},"subject":[],"published":{"date-parts":[[2017]]}}}